Mussel pot with chorizo

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 kg Mussels
  • 400 ml Vegetable broth
  • 6 TABLESPOONS Ketchup
  • 250 ml White wine
  • 1 collar Spring onions
  • 75 g Chorizo Sausage
  • 250 g cherry tomatoes
  • 6-8 Stem(s) Basil
  • 6-8 Stem(s) Coriander
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1–2 tabasco splash

Directions

  1. 1

    Wash and clean the mussels. Sort out open mussels. In a large pot, boil up broth, ketchup and wine. Add mussels to the pot, cover and cook for 8-10 minutes, stirring occasionally.

  2. 2

    In the meantime, clean and wash the spring onions and cut them into pieces of about 3 cm. Dice the sausage. Wash, drain and halve the tomatoes. Wash the herbs, shake dry and chop finely, except for a few leaves of basil for garnishing.

  3. 3

    Heat the oil in a pot. Fry the sausage for approx. 3 minutes, turning it over. Add spring onions and tomatoes after about 2 minutes. Remove mussels from the stock. Sort out unopened mussels. Pour cooking liquid through a sieve to the sausage.

  4. 4

    Add chopped herbs and mussels again and stir in. Season to taste with salt, pepper and Tabasco. Garnish with basil leaves.

Nutrition Facts

KCAL
400 kcal
CARBS
22 g
FATS
15 g
PROTEINS
30 g